Cream butter, sugar and mint until light and fluffy. Add eggs and vanilla in two parts. When combined, add baking soda and salt. In a separate bowl, sift together cocoa, baking powder and flour. Alternate flour mixture and milk starting and ending with flour. Rest for twenty minutes. Roll out to half inch thick, then cut with desired cutter.

Cook in oil at 360 degrees. While the doughnuts cool, make the ganache.

Ganache

6 oz cream 1 1⁄2 tbsp mint (minced) 6 oz dark chocolate

Bring the mint and cream to a boil, then cover and steep for ten minutes. Strain and reheat the cream. Pour over chocolate and whisk together.